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Prosciutto and Gruyere-Stuffed Chicken Breasts By Julie May | Menu Musings. A flattened chicken breast, covered in Italian seasonings, rolled up around the prosciutto and Gruyere, baked under a blanket of prepared vodka sauce, then garnished with fresh basil ribbons.
1 package of skinless, boneless chicken breasts
thinly sliced prosciutto
1 – 2 slices per chicken breast
cut into wide sticks about 1/2 inch wide (like a large french fry)
Seasonings of your choice –
kosher salt, black pepper, dried basil and oregano, Italian seasoning, garlic powder
2 Tbsp extra virgin olive oil (EVOO)
Jarred Vodka sauce (or pasta sauce of your choice)
Fresh basil for garnish
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Originally posted 2017-12-14 05:07:09.